Whirlpool GBS277PDS Use and Care Guide - Page 8

OVENUSE IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish. • Do not cover entire rack with foil because air must be able to move freely for best cooking results. • To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges. • Do not cover food with aluminum foil when convection cooking (on some models). IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish. RACKS Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and chart as a guide. ee- FOOD Frozen pies, large roasts, turkeys, angel food cakes Bundt cakes, most quick breads, yeast breads, casseroles, meats Cookies, biscuits, muffins, cakes, non-frozen pies RACK POSITION 1 or 2 2 2 or 3 BAKEWARE To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide. NUMBEROF PAN(S) POSITION ON RACK 1 Center of rack. 2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure that no bakeware piece is directly over another. The bakeware material affects cooking results. Follow manufacturer's recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide. BAKEWARE/ RESULTS RECOMMENDATIONS Light colored aluminum • Light golden crusts • Even browning Dark aluminum and other bakeware with dark, dull and/or non-stick finish • Brown, crisp crusts • Use temperature and time recommended in recipe. • May need to reduce baking temperatures 25°F (15°C). • Use suggested baking time. • For pies, breads and casseroles, use temperature recommended in recipe. • Place rack in center of oven. Insulated cookie sheets or baking pans • Little or no bottom browning Stainless steel • Light, golden crusts • Uneven browning Stoneware • Crisp crusts • Place in the bottom third of oven. • May need to increase baking time. • May need to increase baking time. • Follow manufacturer's instructions. Ovenproof glassware, ceramic glass or ceramic • Brown, crisp crusts • May need to reduce baking temperatures 25°F (15°C). On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance. • Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle. • After reading the thermometer once, push it into the meat _/2in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer. • Check all meat in two or three places.